Recently, Coastal Living did a photo shoot of our home. The stylist wanted to use lemons for one particular shot…a whole lot of lemons. Luckily, my little Meyer lemon tree had a bumper crop this year! After the shoot, I gave some away but was still left with a bowlful. I decided to make Meyer Lemonade. Meyer lemons are smaller and rounder than regular lemons. They have a smooth thin skin that is deep yellow to orange. But the best part is they are much sweeter and less acidic, so you will use less sugar in your lemonade.
Meyer Lemonade by Valentina
Ingredients:
- ½ cup granulated sugar (more if you like your lemonade on the sweeter side)
- 2 cups water
- 2 cups Meyer lemon juice
- Dash of salt
Instructions:
- In a small saucepan, heat the sugar with the water (I use Ultrafine Baker’s Sugar) until it’s dissolved. Remove from the stove and pour it into a large pitcher.
- Add the lemon juice and a bit of salt. Stir to blend.
- Once the lemonade has cooled to room temperature, place it in the refrigerator.
- Serve chilled over ice. (I love to add a sprig of fresh mint.)
Enjoy!
I also made one of my all time favorite dishes…Lemon Ricotta Lasagne . This is a meatless and oh so delicious make ahead meal that your friends and family will love!
Ready to go in the oven! I didn’t have any basil so I used lemon thyme instead and it was still delish!
So if you have some extra lemons to spare, I highly recommend trying out either (or both!) of these simple yet delicious recipes. Bon appetit!
I’ve never met a lasagna I didn’t like!!! 🙂 We’re on a vegetarian kick so I love that it’s meatless, will have to try this one on our next guests. Have a great weekend, Elizabeth!
Eva, I love this lasagna so much I don’t even make the kind with meat anymore! :). Have a great weekend too!
[…] arrived at the ranch with time to unpack and cook the lemon ricotta lasagne we had brought. But the highlight of the evening was the […]